MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Stew w/Sweet Potatoes, Pasilla Peppers & Pomegranate
Categories: Lamb/mutton, Fruits, Chilies, Potatoes
Yield: 5 Servings

1 1/2 lb Sweet potatoes; sliced 1
- 1/2" thick
1 tb Olive oil
2 cl Garlic; peeled, crushed
1 lb Lamb stew meat
1 tb Flour
1 ts Turmeric
1/2 ts Cumin
1/4 ts Salt
1/2 ts Pasilla chile powder
+=OR=+
1/2 ts Cayenne chile powder
Juice of 1 lemon
1 c Chicken broth
3 Pasilla chilies; roasted,
- peeled
1 Pomegranate

The lamb simmers in a cumin and turmeric seasoned broth in
this recipe from Chronicle contributor Georgeanne Brennan.
Sweet potatoes and chilies are cooked separately and added
to the lamb, with the pomegranate juice and seeds. To soak
up all the delicious thick broth, serve the stew over rice
or thick slices of chewy bread.

Boil the sweet potatoes for 30 minutes, or until they are
tender. Drain and set aside.

Heat olive oil in a deep, heavy bottomed saucepan. Add the
garlic and saute until it is translucent. Add the lamb and
saute, stirring often, until brown. Sprinkle the flour,
turmeric, cumin, salt and chile powder over the meat and
brown for 3-4 minutes.

Squeeze the lemon juice over the pan to loosen the stuck
bits of meat and flour, then add the chicken broth and 1
cup water. Reduce the heat and simmer for about an hour,
until the lamb is tender.

When the lamb is done, add the sweet potatoes, the roasted
chile strips, the juice of the pomegranate and the
pomegranate seeds. Cook for 5 minutes.

Serves 4 to 6.

URL: http://sfgate.com

MM Format by Dave Drum - 13 October 2009

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